Wednesday, March 16, 2016

Chicken Stromboli


These little pockets are so delicious. Once your family has tried these you'll be sure to have requests again and again.
  • enough pizza dough for 2 12" pizzas, divide all of this dough into 8 pieces.
  • 3 baked chicken breasts, cut into small bite size pieces
  • 2 cups grated mozzarella cheese
  • 8 tbsp pesto sauce, from a jar
  • 8 tbsp Alfredo sauce, from a jar
  • 1 egg, whisked to brush over pockets before going into oven.
  1. Using your favourite pizza dough or purchased dough divide into 8 equal pieces.
  2. Roll each into a ball and then roll out onto 6" rounds.
  3. Leaving at least an each around the edges free of filling spread each dough round with 1 tbsp of each the pesto and Alfredo sauce. 
  4. Divide the chicken pieces between the rounds and top with cheese.
  5. Pull up on dough and crimp edges together and place filled pockets onto a parchment lined baking sheet. 
  6. Brush tops with whisked egg, and slit tops several times with small pairing knife. 
  7. Bake at 375ºF for 20-25 minutes until browned nicely and filling is bubbly...and may be 'oozing' out a bit. 

4 comments:

  1. I haven't had stromboli in ages. This looks delicious.

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  2. Looks and sounds like another delicious recipe ~ thanks!

    Happy Week to you ~ ^_^

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  3. Looks like something my guys would like! We're a small family, and I'm wondering if you have ever frozen these? If so, do you re-crisp in oven? After thawing? Thanks, Kathy

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  4. Oh my that looks good Kathy! What a great way to use pizza dough. I've never had stromboli!

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